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Sunday, August 5, 2012

Best-Ever Brownies #CookForJulia #SundaySupper

Best-Ever Brownies better when cool.

We are still adjusting to being back home but could not miss this week's #SundaySupper because it is in celebration of the 100th birthday of Julia Child. Many are collaborating with a #CookForJulia party! I have to admit to being a little nervous about trying to find a great recipe by Julia Child to make with young children! But it turned out Julia made a number of easy recipes, including the Best-Ever Brownie recipe.

While shopping for the ingredients Audrey said that brownies are her favorite dessert. I believe it is just because she made some recently with her grandma. And I was very happy to learn that we already had most of the ingredients in the house. Had we not run low of a few key baking supplies all we would have needed would have been the bittersweet chocolate.

Best-Ever Brownies

1 1/4 cups sifted all-purpose flour

1 tsp salt

8 ounces unsalted butter

4 oz unsweetened chocolate, coarsely chopped

2 oz bittersweet chocolate, coarsely chopped

2 cups sugar

1 tsp vanilla extract

4 large eggs

Preheat oven to 350 degrees. Sift the flour and salt together and set aside. Melt butter and chocolate over low heat making sure not to scorch. Add 1 cup of sugar to melted chocolate and stir for half a minute. Remove from heat and add vanilla. Pour mixture into a large bowl.

Not letting the chocolate scorch.

Beat together remaining cup of sugar and eggs. Slowly add half of the egg mixture to the chocolate mixture. Whip remaining eggs for around 3 minutes until pale and double in volume. Delicately fold whipped eggs into chocolate mixture.

Mo is the best egg cracker.

Gently fold in flour mixture and pour into an un-greased 9 inch square pan. Bake the brownies for 22-26 minutes or until set. They will still be pretty gooey.

Or you can let the 3 year old play with the flour instead of sifting.

We had to cook ours for an additional 10 minutes because they were no where near set at the 25 minute mark.

When we started making this recipe Audrey wanted to know why we were melting chocolate for our brownies instead of opening a pouch of brownie mix. She is still at the age where a 5 minute mix with grandma carries more weight than a 20 minute process resulting in, her opinion, the same item. Chose your audience well.

While these brownies are warm they are extra gooey but set up well after completely cooled. I, unfortunately, made this batch with fake butter and wish I had not. This is the type of recipe that allows the flavors of each ingredient to show. Make sure you use a good quality butter and chocolate as it will matter in the final product. There is a reason Julia Child was needed to teach us all how to be better cooks.

Join us this week Around the Family Table for #SundaySupper! That fun starts at 3pm EST with these fabulous recipes being showcased and ends with our #SundaySupper live chat at 7pm EST. This is a #SundaySupper you don’t want to miss!

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat. Join us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!

I think it's wonderful how you involve your kids in the cooking/baking process. I would love to have my son in the kitchen with me too but he is allergic to so many of the ingredients. Your brownies look perfect with a nice glass of milk.

Brownies! It's been forever since I had a brownie. You're right about the real butter, too. I was born and raised on a farm and always go with the real stuff. Also, how cute are your two little helpers?! Adorable! I bet Mo doesn't get eggshell in everything like I do. Woops.